Putting Glass Walls on New York's Slaughterhouses So We Can
See Behind Closed Doors
New Lee's Live Poultry Market

Citation: At approximately 0615 hours I was
informed by establishment Sanitation Manager Mr. of the completion
of pre-operational inspection and that all areas were found
acceptable. I then performed an FSIS pre-operational sanitation
inspection, in order to verify that establishment 04734 met
regulatory requirements. The following conditions were observed; In
the establishment "Receiving/Kill Room"; 1. observed; several
bleeding cones of the bleeding unit containing dried on blood and
product residue. Bleeding unit rejected, tag#B39885855 applied. This
is a direct product contact zone. The entire floor of the receiving
area observed unclean. In the establishment Picking/Scalding room;
2. Finger pickers in the picking unit contain visible feathers on
several rubber fingers from previous day's production. This is a
direct product contact zone. "Picking unit" rejected, tag #
B39885848 applied. 3. The Gizzard Peeler unit contains dried on
product residue from previous day's production. This was observed
throughout the grooves where product is placed. This is a direct
product contact zone. Gizzard Peeler unit rejected, tag # B39885850
applied. Establishment's pre-operational records for today; show
documentation of all areas as acceptable. Establishment SSOP Plan
signed and dated 1/30/2011, under"[eredacted] " states; "[eredacted]
" Sanitation Manager Mr. immediately shown all non-compliances
observed and informed regulatory action will remain in effect until
corrective action has been performed. Mr. was also informed of
failure to meet 9CFR416.1; 416.13(c); 416, 4(a);416.4(b). Past
Similar NRs - Previous Ineffective Plant Actions: Establishment
indicated they cleaned all affected product contact surfaces NR:
6-2011 dated 2/4/2011 Continued failure to meet regulatory
requirements could lead to further enforcement actions

Regulation:

416.13(c) Each official establishment shall monitor daily the
implementation of the procedures in the Sanitation SOP’s.

416.4(a) All food-contact surfaces, including food-contact surfaces
of utensils and equipment, must be cleaned and sanitized as
frequently as necessary to prevent the creation of insanitary
conditions and the adulteration of product.

416.4(b) Non-food-contact surfaces of facilities, equipment, and
utensils used in the operation of the establishment must be cleaned
and sanitized as frequently as necessary to prevent the creation of
insanitary conditions and the adulteration of product.